1. Make the Cheese Mixture:

• In a bowl, combine the shredded Monterey Jack cheese, Cheddar cheese, and finely chopped jalapeños.
• Mix well and shape into small balls, about 1 inch in diameter.
• Place the cheese balls on a tray and freeze for 30 minutes to help them hold their shape during frying.

2. Prepare the Breading Station:

• In one bowl, place the flour.
• In a second bowl, whisk together the eggs and milk.
• In a third bowl, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.

3. Bread the Bites:

• Take each cheese ball and roll it in flour, then dip it into the egg mixture, and finally coat it with the breadcrumb mixture.
• For an extra crispy coating, repeat the egg and breadcrumb steps.
• Place the breaded bites back in the freezer for an additional 15 minutes.

4. Fry the Bites:

• Heat about 2 inches of vegetable oil in a deep pan to 175°C (350°F).
• Fry the bites in batches until golden brown and crispy, about 2-3 minutes.
• Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

5. Prepare the Dipping Sauce:

• Mix the ranch dressing with hot sauce (if using) and serve alongside the hot bites.

6. Serve:

• Enjoy the rattlesnake bites while they’re warm and gooey!